Cranberries and pistachios are joined by white chocolate topping in this festive biscotti.
Preheat oven to 160°C.
In a mixer, place eggs, sugar, oil, vanilla and almond essence and mix well.
Add cranberries and nuts to mixture.
Combine flour, salt and baking powder and gradually fold into egg mixture.
Divide dough in half and form two logs (30x5cm) on a baking tray lined with baking paper.
Bake for 35 minutes or until logs are light brown. Set aside to cool for 10 minutes.
Cut logs diagonally into 1.5cm thick slices and lay on sides on lined baking trays. Bake for 10 minutes each side and allow to cool for 20 minutes.
Place white chocolate into mug and microwave in 30-second intervals until melted. Repeat with dark chocolate.
Dip one end into white chocolate, pipe dark chocolate and run a toothpick down the middle.
Place on baking tray to set.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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